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If you enjoy black BBQ just add sugar. I just dont care for rubs that have a lot of sugar "for long cooks"

Mine!hahaha

Do you ever foil? if not, Don hit the nail on the head.

DL That is some seriously good looking product right there! Really nice work on the S-joe too.

When everytime you see a friend, family member and they ask you when are you going to cook them some Q. Now I am cooking all of the Varsity football games in my hometown because the word is out. Dales a sucker.

There are a few woods that I can pick out like cherry. But I probably wouldnt chance going thru a pile and guessing. Maybe because I have access to all I want, and if I didnt, I would go take a look. lol

When I used the wsm, I used wide heavy duty foil on the pan. Easy clean up. The short boxes doesnt work very well.

Right on Bryan! MMMM meatloaf. One of my all time favorite next day sandwiches. MMM yours looks perfect and i agree that good lump gives plenty of smoke to them.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Snyder: More flavor! </div></BLOCKQUOTE> Erik, <span class="ev_code_RED">flavor</span>, that is why we go to the trouble. This wont be the first...

I had to read this a couple times to comprehend but that is the best explanation I have ever read. Bravo!

I didnt check but I would think that you could remove the thermo to clean,calibrate,ect with ease. Anyhow, it looks good the way Paul Everman had his all shiny, perfectly clean.. Hey you lucky owners, can you do that ^ ?

I talked with a friend "Paul of Hickory Flats" at a comp a few weeks ago who uses both and asked him what he thought. He said they cook the same, holds temps the same. One is just way bigger. The big one is impressive. Kevin, Actually the thermo looked like it was high quality. Very nice...

I am one of those who like BBs and spares. I hsve scored higher with spares though.

I HATE enhanced meat.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: What a great story. We have a 3 year old daughter that is pure joy. I can't wait to cook for her and her friends as she grows. She already...

Our Daughters graduation party is the 5th so I am cooking a bunch of pork on the 4th. She wanted a pasta bar 'alfredo' 'asian bow tie' and a cold spinach,parmesan pasta that she loves. Lots of garlic bread and a caesar salsd. She says my pork is great now so we also are having pulled pork...

Sorry to disagree with you Mike but meat has to have some seasoning. At least salt & pepper imho. But I do not like bland food, in fact I am known for over-seasoning just about everything. I'm getting better though.

Congrats Greg!

Great score Andy. Apple is 1 of my top 2 woods to use. Green or seasoned. I too live where bugs are plenty and it is a must to get the wood off of the ground. I learned that the hard way. I back up to a huge farm and critters are everywhere. And to my wifes displeasure, bugs are a constant...

Larry knows what he is talking about. When I use the Bullet, i mixed some in the coals and put some on top too. I like it smoky!